Product & Quality Lead — BetterGreens

Location: Gurugram — warehouse-based, with time at the flagship store Reports to: Co-founder, Product & Brand Type: Full-time, in office Compensation: Discussed on application

About us

BetterGreens is a premium farm-to-home food business in Delhi NCR. We source and sell fresh produce direct to homes and restaurants, run an artisan bakery (Loaf by BetterGreens), a kitchen producing prepared meals and condiments, and supply premium produce and breads to Blinkit Gourmet. Our flagship store, with a cafe, opens in Gurugram shortly.

We started in 2021 on a fairly simple belief: most produce sold in India is chosen for how it photographs, not how it tastes. Five years and four business lines later, we still believe it — and we've reached the point where holding that standard needs its own person rather than living in a founder's head.

That's this job.

The role in one line

Decide what positive tastes like, then make it teachable.

Today, product judgement at BetterGreens sits with one founder — which variety to buy, whether a plum is ready to ship, whether a new bread is good enough to launch, whether a label looks right. That works at ten people. It doesn't work across a bakery, a kitchen, a cafe, four sales channels and a store.

The gap shows up in predictable places. Our teams grade produce by appearance, because appearance is the only specification anyone has ever written down for them. That isn't carelessness — you can't ask someone to judge ripeness they've never been taught to see. Your job is to write the standard, teach it, and check that it holds.

What you'll ownProduce standards and specification

- Decide variety, grade and size for every produce SKU we buy — not "Gala apples" but which Gala, from where, at what calibre, at what price.
- Taste what we buy. Set flavour and ripeness benchmarks, not just visual ones.
- Write a spec for every major SKU: what to buy, what to reject, and how to tell ripe from not-yet in three seconds, by hand, with no equipment.
- Train the receiving and packing teams on those specs, and check weekly that they're actually being applied.
- Own the call on whether a fruit ships today or tomorrow.

Product development
- Develop new products across the bakery, kitchen and cafe, working with our head baker, chef and barista.
- Run tastings, iterate recipes, decide what launches and what quietly doesn't.
- Bring new produce lines into the catalogue — seasonal, regional, unusual, things nobody else in NCR is selling well.




- Hold the bar for anything carrying the BetterGreens or Loaf name.

Packaging, labelling and presentation
- Shape how products are packed, labelled and presented, working with the founder and our design agency.
- Judge design work critically. You won't be making artwork, but you'll be the person who says a label is wrong and can explain exactly why.
- Own how product looks and reads on the shelf at the flagship store.

What you won't own Worth being clear about, because it saves everyone three months of confusion.
- Warehouse operations, staffing, dispatch and daily execution. That's the operations team. You set the standard; they run the floor to it.
- Wastage, rejection-rate and fill-rate metrics. Tracked and driven by operations.
- Overall brand direction and company positioning. Held by the founder. You shape how it shows up in the product; you don't set it.

First 90 days Weeks 1–3 — learn the place. Live on the floor. Taste everything we sell. Sit through inward, grading, packing and dispatch. Visit our farms and mandi vendors. Come back with an honest written read on where our product actually stands against where we say it stands.

Weeks 4–8 — write it down. Specification sheets for our twenty highest-volume SKUs: variety, grade, size, flavour benchmark, a three-second ripeness test, clear reject criteria. Ripeness reference photos up on the wall in packing. Train the receiving and packing teams on all of it.

Weeks 9–12 — close the loop. Take our live customer complaints and close each one with a spec and a check. Start a product development pipeline for the store and cafe launch.

By day 90: someone with no prior experience can ship ripe fruit correctly, because the standard is written, taught and checked — rather than held in one person's head.

Who we're looking forEssential

- A real palate. You can taste three apples and tell us which farm, which variety, and which one peaked last Tuesday. This is the one thing we can't teach.
- 4+ years in food product development, category buying, or as a chef who's done their own sourcing.




- You've rejected something expensive because it wasn't good enough, and dealt with whatever happened next.

- You can turn instinct into instruction — write a spec anyone on the floor can follow, and teach it patiently more than once.
- Happy to be on the warehouse floor early

, in a jacket. This is not a desk job.

Strongly preferred
- A good eye for design. You don't need to make artwork, but you should be able to look at a label, a pack or a photo and say precisely what's wrong and what you'd change.
- Hands-on experience with fresh produce — post-harvest handling, ripening, cold chain.
- Experience with bakery or prepared foods.

Backgrounds that tend to fit Chefs from restaurants with a strong product and visual identity. Category or private-label buyers from premium retail. Product developers at specialty food brands — coffee, chocolate, artisan bakery. F&B; purchase managers from good hotels who've spent years sending things back.

Probably not for you if

- You grade food by how it looks.
- You want to manage a team rather than do the work yourself. This is hands-on, with no direct reports initially.
- You need a fully built system to operate inside. Ours is half-built, and you'll be building some of it.

How we'll assess you
1. A conversation about food — what you buy, where, why, and what you think is wrong with premium produce retail in India.
2. The warehouse visit. Three crates, and we ask what's wrong with them and what you'd have paid. Then you taste whatever is shipping that day.
3. A packaging exercise. Three label or pack options — rank them and explain your reasoning. We care how you argue, not whether you agree with us.
4. A product brief. Develop one product end to end on paper: a bakery SKU, a cafe drink, or a prepared item. What it is, why it fits BetterGreens, roughly how it should look and be packed.
5. A conversation with both founders.

Why it's a good job You'd decide what a fast-growing premium food brand tastes like — across four product lines and five channels — with a founder who cares about this more than anything else in the business and will back your judgement. You'll disagree with us, and that's rather the point. We're hiring a palate, not an executor.

You'd also be joining at the stage where a lot is still being figured out. We're growing quickly and building as we go. If that reads as the interesting part rather than the alarming part, we should talk.

BetterGreens is operated by Agvance Private Limited, Gurugram.

📌 Product & Quality Lead (Gurugram)
🏢 BetterGreens
📍 Gurugram